1 1/2 cups light tomato-and-basil pasta sauce (such as Classico)
1 cup grated mozzarella cheese
1 cup (4 ounces) freshly grated Parmesan cheese
How to Make It
Preheat oven to 400°.
Remove and discard tough ends from broccoli rabe stems; coarsely chop stems, leaves, and florets.
Bring 3 cups water to a boil in a large nonstick skillet. Add broccoli rabe; cook 2 minutes or until tender. Drain and rinse with cold water. Dry on paper towels.
Sprinkle baking sheet with cornmeal. Unroll dough onto baking sheet; pat into a 12- x 14-inch rectangle. Top with sauce, broccoli rabe, and cheeses. Bake at 400° for 15 minutes or until crust is lightly browned. Sprinkle the floor of the oven with water 2-3 times to create steam for a crispier crust.